Wild Rice and Arborio Risotto With Corn and Red Pepper
INGREDIENTS
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1 cup wild rice (3 cups cooked)
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6 cups chicken or vegetable stock
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2 ears corn
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2 tablespoons extra virgin olive oil
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1/2 cup minced onion
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Salt to taste
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1 red bell pepper, cut in small dice
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2/3 cup arborio rice
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1/2 cup dry white wine, like pinot grigio or sauvignon blanc
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2 teaspoons fresh thyme leaves
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Freshly ground pepper to taste
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1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
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